Chicken Corn Chowder
Ingredients:
2 lbs. of uncooked boneless chicken breast cubed or meet from rotisserie chicken
1 cup chopped onions
½ cup chopped red or orange bell pepper
3 garlic cloves
3 Tablespoons butter
1 cup water
2 chicken bouillon cubes
2 cups chicken broth
1 teaspoon black pepper corns, ground
1 teaspoon ground cumin
2 cups half and half cream
2 cups shredded Monterrey Jack cheese (two 8 oz. cups)
1 16 oz. can of cream style corn
1 12 oz. can Mexican style corn
1 small can green chiles
1 Tablespoon hot pepper sauce (such as Tabasco)
1 medium tomato
Fresh chopped cilantro and sour cream on top of soup if desired
Directions:
- Clean chicken and pat dry if using uncooked chicken or skin rotisserie chicken (discard skin)
- Cut uncooked chicken into bite size pieces and boil for 5-6 minutes.
- In Dutch oven, sauté chicken, bell pepper, onion, bell pepper, garlic, black pepper corns in butter.
- Dissolve bouillon cubes in ½ cup water
- Add chicken broth with cumin and bring to a boil.
- Reduce heat, cover and simmer for 10 minutes.
- Add cream, cheese, corn, chiles and hot sauce.
- Stir in chopped tomato.
- Garnish with cilantro and sour cream.